Rice And Peas

• 3/4 cup finely chopped onion
• 1 tablespoon olive oil
• 2 garlic cloves, minced
• 2 teaspoons fresh thyme leaves
• 1/2 teaspoon ground allspice
• 1/2 teaspoon freshly ground pepper
• 1/2 cup unsweetened coconut milk
• 2 cups uncooked long-grain rice
• 2 (15.8-oz.) cans pigeon or crowder peas, drained
• 1 1/2 teaspoons kosher salt
• 1 teaspoon light brown sugar
• 1 Scotch bonnet chile (optional)
• Garnish: lime slices

1. Saute onion in hot oil in a Dutch oven over medium-high heat 3 to 4 minutes or until tender. Stir in garlic and next 3 ingredients, and saute 2 minutes. Stir in coconut milk and 4 cups water, and bring to a boil. Stir in rice, next 3 ingredients, and, if desired, Scotch bonnet chile; cover, reduce heat to low, and simmer 15 to 20 minutes or until liquid is absorbed and rice is tender. Remove and discard Scotch bonnet chile. Garnish, if desired. Serve immediately.

onion, olive oil, garlic, thyme, ground allspice, freshly ground pepper, unsweetened coconut milk, longgrain rice, crowder peas, kosher salt, light brown sugar, scotch, lime slices

Taken from www.myrecipes.com/recipe/rice-peas (may not work)